Zarnam Research Center ::..:: News ::..:: Student of Shokufehaye Enghlab school have accompanied the Zar HSE and the Public Relations Department to visiting Zar Macaron and Zar flour Industrial Co.

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22 December 2024

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Study of the Impact of Wheat Hectoliter on the Quality and Quantity of the Flour Derived from Cultivated Wheat in Grains of Fars Province

Comparison of the Quality of Wheat, Flour and Bread Derived from Organic and Non-organic Cultivation Method

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Use of Microencapsulation in Making Probiotic Bacteria in Pasta Production

The Recent Performed Enrichment in Pasta Industry

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Studying ELISA Recognition System for Identifying the Amount of Poison in Wheat Flour

Study of the Impact of Heating Process on Dough's Rheological Properties

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Student of Shokufehaye Enghlab school have accompanied the Zar HSE and the Pub ...

12/1/2014

Student of Shokufehaye Enghlab school have accompanied the Zar HSE and the Public Relations Department to visiting Zar Macaron and Zar flour Industrial Co. In their visit, they try to be familiar with Pasta process. They have seen the pasta production’s lines, so the experts and students talked about the pasta’s benefits, such as, it’s a healthy food for children and adult, finally they discussed about promotion of scientific and cultural. The students left Zar Company by taking some photographs.

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